Delia Smith's Bruschetta with Tomato and Basil

Method

First, pre-heat the ridged griddle over a high heat for about 10 minutes. During this time, prepare the tomatoes.

All you do is place them in a bowl, pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too hot). Then chop them finely.

When the griddle is really hot, place the slices of bread – on the diagonal – and grill them for about 1 minute on each side, until they’re golden and crisp and have charred strips across each side. (Alternatively, toast them under a conventional grill.)

Then, as they are ready, take a sharp knife and quickly make about three little slashes across each one, rub the garlic in and drizzle about half a tablespoon of olive oil over each one.

Top with the tomatoes and basil leaves, season with salt and freshly milled black pepper and sprinkle a few more drops of olive oil over before serving. It’s hard to believe that something so simple can be so wonderful.

Ingredients

A Few Drops Extra Virgin Olive Oil
Red. Ripe Plum Tomatoes 6
Extra Virgin Olive Oil 6 Tbsp
Clove Garlic. Peeled And Rubbed In A Little Salt 1
Ciabatta Loaf. Cut In 12 Thin Slices 1
Rock Salt
Freshly Milled Black Pepper

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